On four warm mornings in the late summer of 2009, we woke up and had breakfast with the view of the Caldera, the islands formed by the volcanic rock in the Agean Sea which comprise the stunning views off the cliffs of Thira/Santorini, Greece.
We stayed at the Esperas Hotel, a 16 room resort with units carved out of the mountain. In the mornings we would leisurely sit around for an extended breakfast (buffet, included in room rate) of toast, meats, fruit and yogurt, and then either lay out by their pool or find a beach for the day.
The late afternoons would be spent by the cliffside tavernas by the coast, feasting on octopus, seafood pastas, hummus and tzatziki.
We’ll definitely be back.
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Mykonos and the Taverna at Agios Sostis
Oia: The Taverna at the Bottom of the Cliff
Of course, the salad. Cannot pass on those tomatoes.
Grilled fish. As if I had to put that caption in.
No I don’t know what kind of fish it is.
Lobster, not recommended due to highway robbery prices (100 euros!).
No, I didn’t order it.
Fresh from a high-speed ferry ride from Santorini where we hit some turbulence and caused half of the ferry’s passengers to turn green and perform feats of projectile vomiting (nice visual, eh?), the gang was starved and was ready for more Greek fare. Walking to the town of Mykonos we passed by a taverna marked by a boat and hanging octopuses.
Babulas Taverna hit the spot with its grilled octopus, sardines and the usual sampler of tzatziki, salad and bread and olive oil. If you didn’t read it in a previous post, may I just say that olive oil in Greece is absurdly good, even in hole-in-the-wall restaurants. It must be the air and the soil. At least that’s my theory.
Ouzo is the local liquor, made from fermented grape leaves with a very strong anise flavor that I wasn’t particularly fond of. I had more appreciation for its predecessor tsipouro, which is similar but without the strong anise, clove or coriander flavor.
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